| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Acoustic, mechanical and microstructural properties of extruded crisp bread
|
Gondek, Ewa
|
|
2013
|
58 |
1 |
p. 132-139
8 p.
|
artikel
|
| 2 |
Adhesion properties of wheat-based particles
|
Duri, A.
|
|
2013
|
58 |
1 |
p. 96-103
8 p.
|
artikel
|
| 3 |
Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease
|
Londono, D.M.
|
|
2013
|
58 |
1 |
p. 170-177
8 p.
|
artikel
|
| 4 |
Calendar
|
|
|
2013
|
58 |
1 |
p. I-II
nvt p.
|
artikel
|
| 5 |
Cereal protein analysis via Dumas method: Standardization of a micro-method using the EuroVector Elemental Analyser
|
Serrano, S.
|
|
2013
|
58 |
1 |
p. 31-36
6 p.
|
artikel
|
| 6 |
Changes in bran structure by bioprocessing with enzymes and yeast modifies the in vitro digestibility and fermentability of bran protein and dietary fibre complex
|
Nordlund, Emilia
|
|
2013
|
58 |
1 |
p. 200-208
9 p.
|
artikel
|
| 7 |
Changes of β-glucan physicochemical characteristics in frozen and freeze dried oat bran bread and porridge
|
Gamel, Tamer H.
|
|
2013
|
58 |
1 |
p. 104-109
6 p.
|
artikel
|
| 8 |
Comparative proteomic analysis of kernel proteins of two high amylose transgenic durum wheat lines obtained by biolistic and Agrobacterium-mediated transformations
|
Sestili, Francesco
|
|
2013
|
58 |
1 |
p. 15-22
8 p.
|
artikel
|
| 9 |
Editorial Board
|
|
|
2013
|
58 |
1 |
p. IFC-
1 p.
|
artikel
|
| 10 |
Effect of altered carbohydrate traits in hulless barley (Hordeum vulgare L.) on nutrient profiles and availability and nitrogen to energy synchronization
|
Yang, Ling
|
|
2013
|
58 |
1 |
p. 182-190
9 p.
|
artikel
|
| 11 |
Effect of drying profile and whole grain content on flavour and texture of pasta
|
West, Ryan
|
|
2013
|
58 |
1 |
p. 82-88
7 p.
|
artikel
|
| 12 |
Effect of lauric acid on the V-amylose complex distribution and properties of swelled normal cornstarch granules
|
Chang, Fengdan
|
|
2013
|
58 |
1 |
p. 89-95
7 p.
|
artikel
|
| 13 |
Effect of pH and ethanol content of solvent on rheology of zein solutions
|
Nonthanum, Panadda
|
|
2013
|
58 |
1 |
p. 76-81
6 p.
|
artikel
|
| 14 |
Effect of sodium selenite addition and sponge dough fermentation on selenomethionine generation during production of yeast-leavened breads
|
Lazo-Vélez, Marco A.
|
|
2013
|
58 |
1 |
p. 164-169
6 p.
|
artikel
|
| 15 |
Effect of the use of dilute alkaline prior to Bacillus subtilis-based biocontrol steeping and germination conditions on red sorghum malt β-glucanase activities and residual β-glucans
|
Bwanganga Tawaba, Jean-Claude
|
|
2013
|
58 |
1 |
p. 148-155
8 p.
|
artikel
|
| 16 |
Effect of wx genes on amylose content, physicochemical properties of wheat starch, and the suitability of waxy genotype for producing Chinese crisp sticks
|
Ma, Hongbo
|
|
2013
|
58 |
1 |
p. 140-147
8 p.
|
artikel
|
| 17 |
Effects of infrared heating on phenolic compounds and Maillard reaction products in maize flour
|
Žilić, Slađana
|
|
2013
|
58 |
1 |
p. 1-7
7 p.
|
artikel
|
| 18 |
Effects of visible light irradiation on the oxidative stability in rice bran
|
Park, JungWoo
|
|
2013
|
58 |
1 |
p. 178-181
4 p.
|
artikel
|
| 19 |
Electrophoretic analysis of malting degradability of major sorghum reserve proteins
|
Mokhawa, Gaone
|
|
2013
|
58 |
1 |
p. 191-199
9 p.
|
artikel
|
| 20 |
Emulsifying and surface properties of citric acid deamidated wheat gliadin
|
Qiu, Chaoying
|
|
2013
|
58 |
1 |
p. 68-75
8 p.
|
artikel
|
| 21 |
Folate in barley grain and fractions
|
Edelmann, Minnamari
|
|
2013
|
58 |
1 |
p. 37-44
8 p.
|
artikel
|
| 22 |
Impact of processing conditions on the extractability and molecular weight distribution of proteins in parboiled brown rice
|
Buggenhout, Joke
|
|
2013
|
58 |
1 |
p. 8-14
7 p.
|
artikel
|
| 23 |
Improvement in gluten-free rice bread quality by protease treatment
|
Kawamura-Konishi, Yasuko
|
|
2013
|
58 |
1 |
p. 45-50
6 p.
|
artikel
|
| 24 |
Phenolic acids composition, total polyphenols content and antioxidant activity of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-years evaluation
|
Brandolini, Andrea
|
|
2013
|
58 |
1 |
p. 123-131
9 p.
|
artikel
|
| 25 |
Physicochemical and antioxidant properties of extruded corn grits with corn fiber by CO2 injection extrusion process
|
Wang, Yuan-Yuan
|
|
2013
|
58 |
1 |
p. 110-116
7 p.
|
artikel
|
| 26 |
Polyphenol oxidase, alpha-amylase and beta-amylase activities of Triticum monococcum, Triticum turgidum and Triticum aestivum: A two-year study
|
Hidalgo, Alyssa
|
|
2013
|
58 |
1 |
p. 51-58
8 p.
|
artikel
|
| 27 |
Starch properties, in vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour
|
Hager, Anna-Sophie
|
|
2013
|
58 |
1 |
p. 156-163
8 p.
|
artikel
|
| 28 |
The influence of native and modified arabinoxylan preparations on baking properties of rye flour
|
Buksa, Krzysztof
|
|
2013
|
58 |
1 |
p. 23-30
8 p.
|
artikel
|
| 29 |
Use of amaranth, quinoa and kañiwa in extruded corn-based snacks
|
Ramos Diaz, Jose Martin
|
|
2013
|
58 |
1 |
p. 59-67
9 p.
|
artikel
|
| 30 |
Wheat grain softness protein (Gsp1) is a puroindoline-like protein that displays a specific post-translational maturation and does not interact with lipids
|
Elmorjani, Khalil
|
|
2013
|
58 |
1 |
p. 117-122
6 p.
|
artikel
|
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